Pooris can be eaten with just about any Desi dish, but are particularly good at breakfast. An essential component of Halwa Poori Cholay.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 1 cup of flour (plain, wholemeal, chapati atta…)
  • ⅓ cup water
  • Vegetable oil for frying
  1. Place the flour in a bowl and add the water. Mix to make a soft dough.
  2. Knead the dough for 2 minutes, cover, and leave to rest for about 15 minutes.
  3. Split the dough into 4 pieces. Roll to a firm ball, press into a disc and roll out to a thin circle.
  4. Shallow fry in medium-hot (~140°C) oil for about 20 seconds each side. Drain and serve.
Titli's Tips
If your poori turn out crispy and puff up like balloons it is because your oil is too hot.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 154 7%
Calories from Fat 45
Total Fat 5.0g 7%
Saturated Fat 0.7g 3%
Unsaturated Fat 4.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 23.8g 7%
Dietary Fibre 0.8g 3%
Sugars 0.1g
Protein 3.2g 6%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.